This morning I had a little extra time to make breakfast and decided some huevos-rancheros inspired beans and eggs would be good. "Inspired" is what people say when they know they're not making authentic ethnic food. This recipe highlights the usefulness of a good pantry when it comes to making a quick, but nutritious and and filling meal.
Anyway, I opened a can of black beans and drained them, and put half of them away in the fridge. Then I put some onions (about 2 T. after chopping) into some hot canola oil and stirred for 2 minutes. I added 2 t. turmeric, 1 t. cumin, and a liberal teaspoon of chipotle powder and stirred for another 30 seconds. I added the beans and some canned chopped tomatoes (drained) and stirred for a minute or so, then I turned the heat down and let them simmer for about 5 minutes. In another pan, I fried an egg over medium. To finish, I spooned the beans onto a plate and put some chopped fresh cilantro on top, followed by a squeeze of lime, and then the egg.
Yum! And it held me for hours until lunchtime called. I hope next time you have a little extra time in the morning you'll make a breakfast that's something different, too. Until then, I'll see you at the market!
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